|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw eggs, doff gloves and don new gloves then handle ready to eat items with no handwash. CDI: Employee educated and properly washed hands and donned new gloves. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F)(4) Non-continuously cooked food must be properly labeled to identify that it must be fully cooked prior to service.- Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed non-continuously cooked food not properly labeled as “raw must be cooked to 165F”. CDI: Product labeled. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rusted ceiling near dish machine area. Observed wall in mop room in need of cleaning and/or repainting. |